Chelsea buns

Recipe:

Chelsea buns
CT is adapted from the book Sweet comfort food . L Thank you for a great book.

Dough:
500g bread flour
1 1/2 TPS salt
50g soft butter
75g sugar
7g dry yeast bloom
225ml warm milk
1 egg

Filling:
25g butter flowing
100g black raisins
25g brown sugar
25g dried currant fruit (golden raisins or replaced)
1 teaspoon mixed spice (cinnamon or replaced)

How do

Dough:
Mix the flour with salt, then the warm milk, sugar, butter, eggs hatch into yeast dough and start.
Add flour or water if needed
Knead the dough until the dough into a smooth mass, elastic, pull dough not torn.
Incubate warm place for dough double dough
Get the flour, punching, falling, to rest a few minutes
Use a rolling tree rolling into rectangles:

Filling:
Brush the dough has just run over the officers
Sprinkle evenly over the mixed spice, sugar, followed by plum, currant.
Gently roll the dough (like how to make grape cinnamon bread )
Are slightly bent to roll dough, use a knife to cut dough into pieces about 3 cm thick.
Place the dough on the tray has gone stencils, down to hide the edges when baking powder is not fallen out. If classified colors, cake baking will stick together into a cake to, if you want to make them one small wheel leaving the sparse ranks. I used the sparse ranks to form a small pie.
Incubate to about 30 'for more baking powder
Take out the egg yolk mixture scan + water surface.
Bake 200 degrees for about 15 - 20P side until golden cake.

Note:
Temperature and baking time varies depending on wheel size.

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Tagged as: Breads , Yeast